Mallee's Chilli Con Carne

Mallee's Chilli Con Carne Recipe

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Mallee Ward


I first made this for my Hubby and son when he was 4 (the son, not the hubby) in 1974. It has become a firm favourite ever since. It's quick, easy and oh so yummy. Hope you enjoy it. When our son married I made up a cook book full of all the recipes he loved as a child. All these years later he's still making it for his family.

★★★★★ 1 vote
5-6 unless like us, you eat more than one should.
30 Min
1 Hr


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500-600 g
good quality mince (hamburger)
large onion
green pepper (capsicum) + 2 cloves garlic chopped
1 Tbsp
2-3 tsp
chiili power (more or less, to your taste)
1 tsp
1 tsp
1/2 tsp
3/4 c
tomato puree
1 c
beef stock
1 can(s)
300g red kidney beans, drained (not sure of ounze can, but the can is smallish)
1 Tbsp
parsley (more if desired)

How to Make Mallee's Chilli Con Carne


  • 1Chop onion, garlic and green pepper. Fry ONION in oil and butter 3 or 4 minutes prior to adding the garlic and pepper.(Overcooked garlic can taste bitter)
  • 2Stir in mince, cook until coloured, breaking it up as necessary.
  • 3Add chilli powder, paprika, oregano, and cumin, stir well. Gradually add tom puree, and beef stock, and bring to boil. Season with ground pepper. Beware about using too much salt, as the beef stock is salty.
  • 4Cover and simmer gently for 30 - 40 minutes, or longer if desired. Drain liquid from kidney beans, add to chilli, heat through. Sprinkle parsley in, stir and serve, with rice, or spagetti. Grated tasty cheese sprinkled over is nice, as is sour cream.

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